1 can (20 ounce) pineapple chunks in juice
1 large Green bell pepper, in 1" squares
1 medium Red bell pepper, in 1" squares
1 large Onion, cut in wedges
1/4 cup Catsup
3 tbsp Red wine vinegar
3 tbsp Brown sugar
2 lb Skinless boneless turkey breast
1/4 tsp Seasoned salt
1 1/2 tbsp Cornstarch
2 package (10 oz.) pea pods, frozen, thawed and drained
2 large Tomatoes, cut in wedges
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Drain the pineapple chunks, reserving 3 Tbps. juice. In a 3 1/2-4 quart electric slow cooker, combine half the drained pineapple chunks with the green and red pepper, onion and 2 Tbsps. each catsup, vinegar and brown sugar. Mix well. Add the turkey breast, sprinkle with seasoned salt. Top with the remaining pineapple chunks. Cover and cook on High heat setting 3 1/2 -4 hours or until the turkey is cooked through, tender and white in the center. Remove the turkey breast. Stir in the remaining 2 Tbsps. catsup, 1 T. vinegar and 1 T. brown sugar. Dissolve the cornstarch in the reserved 3 T. pineapple juice and stir into sauce. Cover and cook on High 20-30 minutes longer, or until slightly thickened, stirring once. Stir in the snow peas and tomato wedges and heat 5 minutes longer. Carve the turkey breast into slices before serving. MC formatting by bobbi744@sojourn.com
Serving Ideas : Serve with hot steamed rice.
NOTES : Per serving: 272 calories, 2.9 g. fat, 9.6 % of total calories from fat, 91 mg. chol. This dish has classic flavor and is a cinch to prepare in the slow cooker.
Recipe by: The Best Slow Cooker Cookbook Ever
Posted to MC-Recipe Digest V1 #389 by Roberta Banghart <bobbi744@sojourn.com> on Jan 25, 1997.
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